Cheddar Ale Dip

For some reason my posts lately have been missing sweets. I think it is because we have be nibbling on chocolate lately for our sweet treats. A bite of chocolate makes me so happy, I never need anything else. But chocolate also means no baking.  I miss it though so it shall be returning soon.

This post though has nothing to do with chocolate or sweets.  It has cheese and beer.  Not a bad trade off.

I run the birthday celebrations at work each month.  I try not to always have the typical cake.  We have had ice cream treats and cookie sandwiches. This month though two of the birthday folks requested chips and dip.  Personally, I would never have this to celebrate my birthday but hey it wasn't MY birthday. 

I got salsa and onion dip but I wanted to have a few more unique options to serve. I found this one on BrownEyedBaker and was sold.  You throw everything into a blender or food processor and combined. I made it in advance. My first tasting was right after I made it and I was a bit disappointed with the cheddar flavor. It wasn't very strong.  Wait two days though and it was much more powerful. It was a huge hit with everyone in the office.

Cheddar Ale Dip

by Emily Morris

6030961

Ingredients

• 8 oz. cream cheese
• 2 teaspoons Dijon mustard
• 2½ cups shredded extra-sharp cheddar cheese
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• ¼ cup beer
• 2 tablespoons dried parsley

Instructions

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

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